Mix chopped pecans and breadcrumbs together. Add salt and pepper to taste. Lightly beat the egg white. Dip the cod into the egg white and then into the nut mixture, making sure all sides are covered. Heat the oil in a nonstick skillet over medium-high heat. Add the cod and saute three minutes, turn and saute two minutes for 1/2-inch thick fillet. Saute another two minutes for 3/4-inch thick fillet. Sprinkle with salt and pepper to taste.

Microwave rice according to package instructions. Measure 1 1/2 cups rice and reserve remaining rice for another time. Add pineapple cubes and salt and pepper to taste. Mix well. Divide between two dinner plates and place sliced tomatoes on the side. Drizzle the dressing over the tomatoes and rice.

Linda Gassenheimer is the author, most recently, of "Delicious One-Pot Dishes," featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer. Email: linda@dinnerinminutes.com. Distributed by Tribune Content Agency.